Asian Peanut Dip

Asian Peanut Dip Recipe
Randy Mayor; Jan Gautro
Serve this dip with crudités or as a spread for grownup peanut butter sandwiches made with thick slices of whole-wheat country bread, grated carrots, sliced cucmbers, and lettuce. When buying peanut butter, be sure to choose the kind labeled "natural." Since it's not hydrogenated, it won't be as creamy as regular peanut butter, but it also doesn't have the trans fatty acids. Instead, it's high in monounsaturated fat.

Yield:

1 cup (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 122
Caloriesfromfat 57 %
Fat 7.7 g
Satfat 1.5 g
Monofat 3.8 g
Polyfat 2.5 g
Protein 5.4 g
Carbohydrate 7.4 g
Fiber 0.5 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 131 mg
Calcium 19 mg

Ingredients

1/2 cup natural-style peanut butter (such as Smucker's)
1/3 cup reduced-fat firm silken tofu
3 tablespoons light brown sugar
2 tablespoons fresh lime juice
2 tablespoons low-sodium soy sauce
1/2 to 3/4 teaspoon crushed red pepper
2 garlic cloves, crushed

Preparation

Place all ingredients in a blender, and process until smooth, scraping sides. Store in an airtight container in refrigerator up to 2 days.

Patsy Jamieson,

Cooking Light

April 2001
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